Rainbow Summer Salad. Rainbow Summer Salad is perfect for summer cookouts with crunchy, fresh veggies in a sweet and zesty vinaigrette! Nothing says summer like a beautiful melange (my fancy pants word of the day) of fresh, colorful fruits or veggies. All the colors of the rainbow come together in this delicious medley of fresh fruit and vegetables to create a wonderful and refreshing taste.
You might be thinking, what, just olive oil? Where's the rest of the dressing? Some of the flavor in this wonderful pasta salad comes from crushed pineapple that plays nicely off the olive oil. You can cook Rainbow Summer Salad using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Rainbow Summer Salad
- Prepare 1 large of Avocado.
- It's 1 can of corn.
- Prepare 1 can of black beans.
- It's 1 of green onion.
- It's 1 of bell pepper (your choice of color).
- It's 1 of diced chicken (this is a good use for leftover rotisserie).
- It's 1 of Cilantro.
- You need 1 large of Zucchini.
- You need 2 large of limes.
- You need 1 of garlic salt.
This balsamic rainbow summer salad is perfect when it starts to get super hot outside. It's fresh, crunchy, tart, sweet, and savory. It tastes like summer in a bowl! I love how colorful, hearty and filling this salad is.
Rainbow Summer Salad instructions
- Chop all ingredients (except for limes, and cilantro) into bite size pieces..
- Finely chop cilantro and add to other ingredients.
- Juice both limes and add juice to chopped ingredients.
- Add garlic salt as desired.
To make the balsamic rainbow summer salad I started with butter lettuce then I added the rest: sweet corn, cherry tomatoes, avocado, basil, thyme, pecans and blackberries. Looking for a recipe without a ton of dressing ingredients? Our delicious Rainbow Summer Pasta Salad is no-fuss with a simple olive oil dressing you'll love. You might be thinking, what, just olive oil? Where's the rest of the dressing?
